Sikkim Momo Steamed Dumpling Pork Ginger

Method

1. 1

   Make the dough: Combine maida and salt. Add warm water gradually, kneading for 8 minutes until very smooth, firm and elastic. The momo dough must be firmer than bread dough — this prevents the wrappers from tearing when filled. Cover and rest 30 minutes.

2. 2

   Make the filling: Combine minced pork, finely shredded cabbage, minced garlic, grated ginger, chopped spring onions, black pepper, soy sauce and salt. Mix thoroughly with your hands for 2 minutes. The cabbage should be very finely done — large pieces make filling and sealing difficult.

3. 3

   Make the achar: Dry roast the dried red chilli in a pan for 1 minute. Cool. Blend all achar ingredients together until a rough, slightly chunky, very fiery paste forms. Adjust salt and vinegar.

4. 4

   Roll the wrappers: Divide the rested dough into 20 to 24 equal balls. Roll each ball into a thin round about 8 to 9 cm in diameter, slightly thicker in the centre than at the edges.

5. 5

   Fill each momo: Place 1 tablespoon of filling in the centre of each wrapper. Do not overfill — the filling should be compact.

6. 6

   Pleat and seal — the momo fold: Cup the filled wrapper in one hand. With the other hand, start at one edge and make small pleats along the rim, bringing each pleat towards the centre. Continue pleating all the way around until all edges meet at the top. Twist and pinch firmly to seal. The finished momo should look like a little pleated purse.

7. 7

   Prepare the steamer: Fill with water. Bring to a full boil. Grease the steamer tray with oil.

8. 8

   Arrange with gaps: Place momo in the steamer with a small gap between each one — they expand slightly during steaming and will stick together if too close.

9. 9

   Steam for 12 to 15 minutes: Cover tightly. Steam on medium-high for 12 to 15 minutes until the dough is cooked through and looks slightly translucent and shiny.

10. 10

    Serve with achar: Serve immediately with the fiery red achar on the side.

11. 11

    Note: Momo is the most universally eaten preparation of Sikkim and the entire eastern Himalayan belt — Darjeeling, Meghalaya, Manipur and Arunachal Pradesh. The Sikkimese version uses a particularly spicy tomato-chilli achar that is darker and more pungent than the Tibetan or Nepali versions. Pork momo is the original and most common — the filling combination of pork, cabbage, ginger and garlic is the classic that all other variations are measured against.